Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken, all roasted to perfection on a single sheet pan. This dish features tender chicken infused with zesty herbs alongside a colorful array of bell peppers, zucchini, red onion, and carrot, lightly drizzled with olive oil to enhance natural flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
36.1g
Fat
13.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1 small Carrot (50g)

2 tsp Olive Oil (approx. 9g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast. In a small bowl, combine the mixed dried herbs, garlic powder, salt, and black pepper. Rub the herb mix evenly over the chicken.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into bite-sized pieces and spread around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil over the vegetables and toss gently to coat. Season with additional salt and pepper if desired.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let it rest for a few minutes, and serve warm.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken, all roasted to perfection on a single sheet pan. This dish features tender chicken infused with zesty herbs alongside a colorful array of bell peppers, zucchini, red onion, and carrot, lightly drizzled with olive oil to enhance natural flavors.

NUTRITION

332kcal
Protein
36.1g
Fat
13.4g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1 small Carrot (50g)

2 tsp Olive Oil (approx. 9g)

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast. In a small bowl, combine the mixed dried herbs, garlic powder, salt, and black pepper. Rub the herb mix evenly over the chicken.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot into bite-sized pieces and spread around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil over the vegetables and toss gently to coat. Season with additional salt and pepper if desired.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Remove from the oven, let it rest for a few minutes, and serve warm.